Biscuits and Gravy Casserole has all the flavor of the southern classic-Biscuits and Gravy, in casserole form and it couldn’t be easier to make. It is great to make for a family brunch and leftovers reheat well.
Having grown up in the south, I love anything with Biscuits and Gravy, whether it be Sweet Potato Biscuits with Chorizo Gravy or Sausage Gravy Stuffed Biscuits. If you love biscuits and gravy, you will love this casserole. It is perfect for serving a crowd. Many people have told me they fix it for Christmas brunch.
This recipe uses refrigerated biscuits along with a homemade sausage gravy to make a filling, stick to your ribs breakfast casserole.
With biscuits, eggs, and sausage, this is an all-in-one breakfast. There’s also cheese for good measure.
Reader Comment
Nicole says- “All in one breakfast and feeds everyone, even picky eaters. Best breakfast comfort food ever! Made this for my family and co-workers and it gets asked to make a repeat appearance, all the time!” ⭐⭐⭐⭐⭐
How To Make
(More detailed instructions in recipe card below.)
- Prepare biscuits. Cut each biscuit into 4 pieces.
- Cook Sausage. Brown and crumble the sausage. Then remove the sausage form the pan, leaving about 1/4 cup of sausage in the pan.
- Add butter and flour. Add butter to the drippings in the pan and heat until melted. Then add flour. Stir and cook for 2 minutes.
- Finish gravy. Gradually whisk in milk and add seasonings. Simmer until thickened.
- Make egg mixture. In a bowl whisk together eggs and milk.
- Biscuit layer. Arrange biscuit pieces in greased casserole dish.
- Sausage layer and cheese. Add sausage on top of biscuits, distributing it evenly. Then sprinkle on half the cheese.
- Add egg mixture and gravy. Pour egg mixture on top of cheese and then gravy mixture on top of egg mixture.
- Add more cheese. Sprinkle on the rest of the cheese.
- Bake. Bake for 30 minutes.
Tips For Making Biscuits and Gravy Casserole
- Regular breakfast sausage is fine. Use hot sausage if you want a little heat. Sage-flavored sausage is also good.
- I personally prefer a NON-Grands Pillsbury refrigerated biscuit. They don’t puff up as much as the Grands which tend to overwhelm the casserole.
- If you use Grands biscuits, you will probably need to add 5 minutes to the baking time.
- Some people find this recipe to be too eggy. If so, only use 5 or 6 eggs.
Variations and Substitutions
Through the years, lots of y’all have left suggestions for changing up this recipe.
- To make it spicy, use “Hot” breakfast sausage or add some crushed red pepper flakes.
- Cheddar cheese can be used instead of Colby Jack.
- Add some finely chopped bacon to the sausage when you cook it or sprinkle on top of the casserole.
- Add some diced onion when you cook the sausage.
- Double the amount of sausage for more sausage flavor.
- To make a vegetarian version, use a plant-based sausage.
Make Ahead and Storage
This recipe can be assembled the night before and baked in the morning. Leftovers will keep in an airtight container in the refrigerator for 4 days. Can be frozen for up to 2 months. To freeze, bake the casserole and let it cool completely. Cover well and freeze. Thaw in the refrigerator overnight and then heat covered in a 350 degree oven until warm throughout.
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Pin ItMore Breakfast Casseroles
- Breakfast Tater Tot Casserole
- Breakfast Mac and Cheese
- Eggs Benedict Casserole
- Cheese and Bacon Grits Casserole
- Breakfast Biscuit Bubble Up
- Sausage and Cheese English Muffin Casserole
If you have made this recipe, please leave a comment and a rating. I would love to know what you think.
Biscuits and Gravy Casserole
Equipment
Ingredients
- 1 (8-count) tube refrigerated biscuits, best not to use Grands becasue they puff up so much
- 1 pound breakfast sausage
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk, divided
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 7 eggs
- 1 (8-ounce) block Colby Jack cheese, shredded
Instructions
- Preheat oven to 350 degrees and grease a 9X13-inch baking dish.
- Cut each biscuit into 4 pieces and scatter biscuit pieces across the bottom of the baking dish.
- Cook sausage in a large pan, crumbling it with a wooden spoon as it cooks. Once fully cooked, remove it with a slotted spoon to a paper towel-lined plate. I like to leave about 1/4 cup of sausage in the pan for the gravy.
- Add butter to the grease in the pan and set pan over medium heat. Add flour and stir and cook for 2 minutes.
- Gradually whisk in 2 cups of milk. Add garlic powder, salt, and pepper. Simmer until thickened. Remove from heat.
- Whisk together eggs with remaining 1/2 cup milk in a medium bowl. Season with a little salt and pepper.
- Sprinkle sausage over biscuits. Sprinkle 1/2 of cheese over sausage.
- Pour egg mixture on top, followed by gravy and remaining cheese. Bake for 30 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this because we got a ton of breakfast sausage with our hog order from the butcher. I don’t like biscuits and gravy, but I thought I’d give it a try because my husband does. THIS WAS AMAZING!! I loved it and our two kids (7 and 9) fought over the leftovers the next two days. I also only had Grands! Biscuits, so I cut them into 9’s (2 cuts each direction on the biscuit) and they came out perfect. There were enough to cover the bottom of the dish and I didn’t have to adjust the baking time. Thank you so much foe this recipe!
This is sooo good. Used grands biscuits, just cut them in smaller pieces, came out great. Baked a few minutes longer. Added onions to the sausage as it cooked. Yummy. Reheated really well, too. Definitely a keeper recipe. Thank you for sharing
My family just finished eating this. It was fantastic. I made it as a trial run to see if I wanted to serve at Christmas brunch. It was so easy and tasty, it is for sure making the cut to serve for Christmas! Grands were the only rolls at my grocery store, so I cut them into 8’s and only used 6. That seemed to work as a compromise.
Made this with some Berkshire pork black pepper bacon and crescent rolls cut up instead. Turned out great!
Just made this today and unfortunately had to use Grand as that is all I had, definitely agree to let it cook longer as the biscuits didn’t fully set, but still delicious after, may throw some other stuff in it next time. Time to expirament
I’m making this dish tonight, I have doubled the ingredients completely and looks just as good as it did the first time I made this meal as one dish. My family and some of the kids friends love this it is soooo good!! Thank you for sharing this recipe 😌
Did you put it in two dishes or did it fit in a larger casserole dish?
I made this as written the first time. Hubby and Father like it. Hubby said add it to the rotation but it needs your touch. 2nd time I added onion to the sausage while it was cooking and added 1/4 tsp of ground sage. I also added 1 cup shredded cheddar to the cheese. ( only 6 eggs in this one because that is all I had at the time). It was simply devine.
Everybody I make this recipe for absolutely loves it. I have a guest coming that has a but allergy, food allergies are new to me. Is there anything I need to be worried about?
Thank you
Cindy
I accidentally put the gravy over the biscuits, before the egg mixture. I was going to ask you if it would be ok, but it’s already done. However, I will be sure to comment the turnout, in case anyone else messes up 🙂
Would I be able to do this recipe to feed closer to 15 people using a Pyrex dish?
Would I need to double the whole recipe or it doesn’t work that way?
I’d use two 9 X 13 baking dishes (easier to serve both ends of he table 🙂 ) Also I’d make the recipe twice. Sometimes by doubling the recipe it doesn’t come out right.
use two pans